John Myers
Pumpkin Nectaries Puree with Lamb Steaks
The perfect pumpkin nectaries puree with lamb steaks recipe with a picture and simple step-by-step instructions.
- 500 g Hokkaido pumpkin meat
- 1 medium sized Fresh nectarine
- 2 tbsp Olive oil
- 1 Tl Red chilli flakes
- 40 g Hazelnut
- 3 tbsp Butter
- Nutmeg
- 500 g Lamb steaks
- Salt and pepper
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 branch Rosemary fresh
- 2 Stems Lemon balm fresh
- 2 Stems Fresh thyme
- 2 Stems Marjoram fresh
- Peel the pumpkin in half and remove the seeds with a spoon, cut the pulp into small pieces. Halve the nectarine and remove the core. Cut the pulp into small pieces.
- Heat the butter in a saucepan and let the pumpkin pieces simmer until soft. Season with salt, pepper, chilli flakes and nutmeg. Add nectaries and puree finely with a blender.
- Roast the nuts in a pan without fat, then place them on a tea towel. Rub the shell of the nuts with the tea towel. Roughly chop the nuts.
- Sear the lamb steaks in hot olive oil for 3-4 minutes on both sides. Pluck the herbs from the stalks and roughly chop. Add the nuts. And serve everything with the pumpkin and nectary puree
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